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white chicken chili with mozzarella biscuits

White Chicken Chili with Mozzarella Biscuits

Author Put On Your Cake Pants



  • 3 cups shredded cooked chicken
  • 1 medium onion diced
  • 1 jalapeño pepper seeded and diced
  • 2 cloves garlic minced
  • 2 tablespoons vegetable oil
  • 1/2 cup flour
  • 3 1/4 cups chicken broth
  • 2 tablespoons lime juice
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne
  • 3/4 teaspoon dried oregano
  • 4 ounces canned green chiles
  • 2 15- ounce cans Great Northern or white kidney beans rinsed and drained
  • 1 cup white corn
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup grated mozzarella
  • 2/3 cup milk
  • 1/3 cup vegetable oil

Garnishes (optional)

  • cilantro
  • grated mozzarella


  1. Preheat the oven to 400 degrees.
  2. In a stockpot or large skillet, heat the vegetable oil for 1-2 minutes over medium heat. Sauté the onion and jalapeño until softened, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the cumin, cayenne, dried oregano, and green chiles and cook for 3 minutes.
  3. Add the flour to the stockpot and stir the contents until the flour has coated everything thoroughly. Add the chicken broth and lime juice and bring to a boil. Cook for 2-3 minutes, or until the sauce has thickened. Remove the stockpot from the heat and stir in the chicken, beans, and corn. Transfer to a 9x13 baking pan and bake for 15 minutes.
  4. While the chili is in the oven, prepare the biscuits: combine the flour, baking powder, and salt. Stir in the grated cheese. Pour the milk and oil into one measuring cup, and then add to the flour mixture at the same time. Stir the mixture until it forms a rough dough. Divide the dough into 8 pieces and gently flatten into rounds. After the chili has baked for 15 minutes, place the flattened rounds of biscuit dough on top and bake an additional 15 minutes, or until the tops of the biscuits are golden. Serve and garnish individual portions with cilantro and mozzarella.

Recipe Notes

You can prepare the chili ahead of time and refrigerate until ready to bake. Since the heat from the chili helps bake the underside of the biscuits, if the chili is going into the oven after being refrigerated, I recommend baking the biscuits separately at 475 degrees for 10-12 minutes. You can also then reduce the baking time of the chili itself to 20 minutes.
Adapted from Boulder Locavore